Pear tart tatin
|200 g||puff pastry|
|1/2 tsp||ground ginger|
|1 tsp||ground cinnamon|
|5 g||SteviaSweet Granulated|
Allow the pastry to soften. Preheat the oven to 225 °C.
Peel the pears and cut into wedges. Melt butter in an oven-proof pan with a thick base (Ø 22 cm). Add ginger and cinnamon. Place the pear wedges in the pan in shape of a fan. Heat the pan and fry the pears for approx. 10 minutes until brown. Sprinkle SteviaSweet Granulated over the pears.
On a floured surface, roll the pastry to a circle which is large enough to cover the pears. Cover the pears with the pastry and press down lightly.
Bake on the middle shelf of the oven for about 30-40 minutes until the pastry is golden brown and has risen.
Remove the pan from the oven and let cool for several minutes. Loosen the tart from the edge of the pan.
Place a large plate on the pan and turn out the tart with a swift hand movement onto the plate.
Nutritional information per portion
|2||Protein in g|
|18||Carbohydrates in g|
|13||Fat in g|